Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion

1 c. red wine vinegar

1/2 c. packed light brown sugar

3 whole cloves

1 T. plus 1-1/2 t. kosher salt, divided

1 small red onion, thinly sliced

1/2 t. black pepper

7 T. olive oil, divided

4 chicken breasts or vegetarian equivalent

1 t. Dijon mustard

1/2 t. fresh lemon juice

8 oz. spring mix salad greens

8 oz. goat cheese, crumbled

6 oz. fresh blueberries

1 c. candied pecans

Whisk together vinegar, sugar, cloves, and 1 T. salt in a medium saucepan. Bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium size heatproof bowl. Pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

Meanwhile, stir together pepper, 2 T. olive oil, and remaining 1-1/2 t.salt in a small bowl. Cook chicken on a grill or as directed, using oil mixture to moisten. Cut chicken into slices.

Measure 3 T. onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 T. olive oil. Whisk until smooth. Place salad greens in a large bowl. Add mustard dressing mixture, goat cheese, blueberries, and pecans. Toss to coat.

Drain remaining liquid from onion slices, discarding liquid and cloves. Add onion to salad and toss to combine. Divide among 4 bowls and top with sliced chicken.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 112.